CERCLE CALENDAR V x Sylvain Goujon

Check out this dessert by Sylvain Goujon which won the Cercle V 2022 Valrhona calendar’s jury prize!

Sylvain has worked as a pastry chef for 13 years at various Michelin-starred establishments. He’s now executive chef at the Four Seasons Ten Trinity Square Hotel in London (home to the doubly Michelin starred La Dame de Pic London in the heart of the British capital.

What’s your pastry’s hallmark?

“I’m influenced in lots of ways by Anne-sophie Pic and her cuisine, combining flavors and researching textures, but I’m also very precise and attentive to tastes. A lot of work goes into the seasonal ingredients so that I can really shine a light on them.”

In his desserts, the chef likes to combine unusual ingredients, including the black caraway in this recipe.

Here, he exclusively shares the secret behind his recipe made of chocolate icing, topped with dabs of Alpaco 66% chocolate ganache and a blend of absinthe-infused pepper.

A fir bud gel peppers the tasting experience with camphor notes. The dessert also features poached fresh cherries and a jus from the cooked cherries served straight from the pan. This naturally sweetens the dessert for an extra touch of indulgent flavor.

This very artistic product is packed with floral, woody and intense chocolate notes. Congratulations to the chef for his magnificent creation!

“As Jean-Jacques Rousseau put it, ‘the soul of a gourmand is entirely in his palate’. When you create a dessert, you pour your soul into it, it’s an extension of yourself.” Sylvain Goujon